Cheesy Spinach Roll-Ups

My friend Sonya shared this with me several years ago.  I have been enjoying this dish - that is very similar to Lasagna ever since. 

Ingredients:
17 lasagna noodles

Mix in a bowl:
2 eggs
2 1/2 cups ricotta cheese
2 cups shredded mozzarella 
1/2 cup Parmesan cheese
1/2 tsp salt 
1/2 tsp nutmeg
1/2 tsp pepper
Box of frozen spinach, thawed and drained, squeezed and then patted dry! (in other words - get all the liquid out you can!)

Saute together:
4 Tbsp Butter
1/2 Onion chopped

1 jar of Ragu Mushroom sauce (or your favorite variety)

Take 1 cup of your filling mixture and spread in a 9X13 pan.
In each individual noodle spread 1/3 cup of your cheesy filling and roll up.  Place Seam side down in your baking dish. Top the Cheesy Spinach Roll-ups with the Marinara sauce.  Sprinkle with a bit more Parmesan Cheese.
Bake at 375 for 25-30 minutes or until it is bubbling.
Serve with Salad and French Bread!
This will usually yield 12 Cheesy Spinach Roll-ups.  If you have extra's you will just need to have more marinara on hand. 

Peggy's Pasta

This is a dish that we grew up eating. One of my momma's best friends in California made it up.  Kids Love this too. There was a time growing up that I thought my brother was going to turn into Peggy's Pasta.  Its a "quick to the table" dish.  You can serve it with a huge nummy salad and garlic bread and you're good to go!

Chop 1 lb. bacon in 1 inch slices
Chop 1 red onion

Brown together with salt and pepper.

quick directions:
Boil one pkg. linguine pasta with a dab of oil. Drain Pasta as well as Bacon and Onions and toss all together while the bacon is still hot, add lots of Parmesan cheese 1/2 to 1 cup. Season with at least 1 T. Italian Seasoning. Serve Immediately.
 

Start your bacon first.  Let it get going before you add the onions, you don't want them to cook away to nothing. 

After a nice coarse chop of your Purple Onion add it to the bacon.  What you are doing to the Onion is basically caramelizing it.  It will become sweet!  So delicious.  This is why you don't add the onion immediately because you don't want it to fry up crisp like your bacon. 
Start your water for the Pasta.  The goal is to have the bacon finished just as the pasta is finished because it all marries together at the perfect time and the result is delicious!

After your bacon is crisp and onions are caramelized Drain them in a colander.

Mix your tablespoon of Italian seasoning in with your Parmesan cheese. Have it ready to go.

Drain your Linguine.

Drizzle with plenty of Olive Oil.

Add the Parmesan Cheese and toss vigorously.

Go for it Honey!

Your ready for your Bacon and Onions, (Plates should be ready &drinks on the table because you eat it immediately!








Toss Vigorously again and serve it up!  All the children rejoice - OH YAY! MOMMA, YOU MADE PEGGY'S PASTA!!!! (at least that is how it goes at our house!)

Crock Pot Chicken Marinara

 

 In my quest for easier recipes for busy days I am determined to make better use of my Crock Pot.  Tonight is the third time I have tried this and its turned out great so Im going to share it.  It is simple, but yummy and cozy for a chili evening. 

Ingredients:

4 frozen chicken breast

1 jar of garden vegetable marinara sauce

1 can of italian diced tomatoes

1 can of tomato sauce

1 teaspoon of Italian seasoning

Cooked Pasta - your choice

You could add in capers, or artichoke hearts if you wanted to add a tart kick. 

Place the frozen chicken breast in the bottom of the crock pot. Pour over the top the Marinara sauce and tomatoes and tomato sauce.  Sprinkle over the top the Italian Seasonings and cook on high for 4 hours. 

10 minutes before serving boil your pasta and serve it up with Parmesan cheese. 

Super Easy for a busy night when you still want to meet each other around the table.

Lasagna

submitted by Becky Hansen

Lasagna  

1 box lasagna noodles
2 jars Bertolli Burgandy Wine Marinara sauce
1 C shredded romano cheese
1 container Ricotta cheese
1/2 C shredded parmesan cheese
4 C shredded mozzarella cheese
1 small box spinach
1/2 lb. Graziano sausage
1/2 lb. ground beef

Brown meats together - drain
Mix together all cheeses except mozzarella
Rinse and drain spinach very well - add to cheeses

Start with sauce on the bottom of pan
add a layer of noodles - then cheese mix - mozzarella - meat - sauce
repeat as many times as necessary

top with mozzarella

bake @ 350 degrees for 1 hour, let sit 15 minutes before serving

Penne From Heaven

Submitted By Dara Singleton - Given to me by Krista Lake

(this recipe is a dish from a wonderful Italian Restaurant in Joplin MO - called Bella Pepper, Every time I go home - I make sure to go in and buy a quart of their House Salad Dressing!)

Grocery List:
2 Boneless Skinless Chicken Breast
1 Pound of Bacon
green onions
1 pkg Cream Cheese
1 stick of real butter
1/2 cup of Parmesean
1 clove of Garlic
salt
milk
1 pkg Penne Pasta

1. Cut bacon into one inch slices and fry - drain and set aside
2. Saute sliced chicken in butter or a olive oil (I used 1/2 stick of real butter)
3. Boil Pasta
4. Make your Alfredo sauce towards the end - it doesn't take long - and you don't want it to sit -
Over Medium Heat & Continually Stirring, Combine
1 pkg cream cheese
1 stick of real butter
1/2 cup of parmesean
1 garlic clove minced
salt (easy on this)
add Milk until you get this to the desired consistency of Alfredo sauce you like -
Once that is done - have your noodles done @ the same time -
Toss together:
Bacon
Chicken
Pasta
handful of green onions sliced up
and your Alfredo Sauce -


DELICIOUS - I made it this afternoon! - the kids loved it, Josh's diet seemed to overlook the calories too! This would be perfect to make for Company - it looks impressive, but it isn't hard at all!